Festive Baked Salmon

Ingredients

800g salmon fillet (skin on)

Marinade

1/4 cup extra virgin olive oil

2 garlic cloves, crushed

1 tbsp brown sugar

1/2 lemon, juiced

2 lemons, sliced 1cm thick with skin removed 

Cream sauce

300mL sour cream

Zest of 1 lemon

1 bunch chives, finely chopped 

2 spring onion, finely chopped

Topping

1 bunch curly parsely, roughly chopped

1/2 lemon, juiced

1 tbsp extra virgin olive oil

Seeds from 1 pomegranate

1/4 cup flaked almonds, roasted

Sprinkle of salt and pepper 

Method

1. Preheat oven to 180C.

2. Lay out the salmon fillet on a baking tray lined with one layer of foil and one layer of baking paper on top.

3. Combine marinade ingredients- olive oil, garlic, brown sugar and lemon juice. Brush over the salmon fillet and top with layered lemon slices.

4. Cover the salmon fillet with a layer of baking paper or foil and ensure the salmon is sealed inside. Place in the oven for 15 minutes.

5. Take out of the oven and remove the foil or baking paper covering the salmon. Brush another layer of glaze and place in the oven exposed for a further 10 minutes.

6. Combine the cream sauce ingredients in a small bowl.  

7. In a separate bowl, combine the parsely, lemon juice, olive oil, salt and pepper. 

8. Once the salmon has cooled slightly, remove the layered lemon slices. 

9. Spread the cream sauce evenly over the salmon and add on the parsely mixture. Top with the flaked almonds and pomegranate seeds before serving.